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How to sharpen Japanese knives on Tormek T-1 or Tormek T-2?

Hi, Have Miyabi Birchwood knives with a Bevel angle of 10°. I have always sharpened the knives with stones usually from 1000-10000grit. Would I be able to get the same sharpness with either a T-1 Kitchen Knife Sharpener ore a T-2 Pro Kitchen Knife Sharpener?
Further which Machine would you recommend T-1 or T-2, since I can see that you can use a finer diamond wheel with T-2?
My aim is to simply make my life easier, don't want to put down so much time in keeping my knives as sharp as possible.
Kind regards


  • Hej Christian
    There is a bit of contrary in it ;-)
    As sharp as possible means a bit time investment. The Tormek T-1 gives you a razor sharp edge, but maybe not that what you expect from a 10 000 grit stone.
    The closest you come is with a T-2 and the additional DWE-200 Diamond Wheel Extra Fine with a grit of 1200 and a good honing.
    When you prefer the shiny polished edge with no ripples of the sharpening you need one of the water-cooled sharpening systems we have and finish on the 4000 grit Japanese Water Stone SJ-200 or SJ-250 depending which model. This stone gives you a absolute polished bevel and an outstandig edge.
    That don't mean that the knife isn't sharp with either the Tormek T-1 or Tormek T-2.
    I think this speaks for itself: (Tormek T-2)
    You can achive this also on a Tormek T-1 since it's the same grit. It takes a bit of training of course ;-).
    I hope I could give you a bit of guidance and show you the possibilities.
  • Thanks for your answer Wolfgang.
    One more question.
    Why isn't there an extra fine diamond wheel for the T-1, I think it would be a perfect addition to this small machine?
  • Hej Christian,
    the Tormek T-1 Kitchen Knife Sharpener was developed to make sharpening a knife for home chefs as simple as possible. This is why we chose a fine diamond wheel which can sharpen most kitchen knives with good results.

    Stay sharp!

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